Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce
Fishtacos are one of my favorite foods, which was why I was so excited that my friend and guest blogger, Holly Clegg, offered to share her recipe for FishTacos with Southwestern Cole Slaw
Tacos, mmmmm what’s not to like in this Mexican treat. A popular dish which uses meat as its main ingredient, but going back to its roots the original one dates even before the arrival of Europeans in Mexico, it was the indigenous people living in the lake region of the Valley of Mexico who created … Continue reading »
One of my favorite of these recipes is fishtacos. Deviations are completely acceptable, but after several tries with different tortillas, various fish marinades, and a plethora of sauces, this is what I’ve come up with for my standard
Trim the fish of all blood lines, skin, and bones. Pat the fish dry with paper towels. Check the thickness of the batter by dipping in one piece of the fish
I wanted seafood, but nothing fussy, so I thought fishtacos would be perfect. The fish was smoky and sweet, the carrots and mango added crunch, the spicy mayo added some zing and the radish and cilantro took it to a whole new level of yum
One of G’s favorite meals is tacos so I thought fishtacos would totally be a hit. We have been eating more fish over the past month or so as we celebrated Lent
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